Red Cabbage Slaw
Servings: 8 people
- 5 cups (15 ounces) red cabbage thinly cut with a knife, mandoline slicer, or food processor
- 2 carrots grated with large holes
- 1 handful parsley finely chopped
Red cabbage slaw dressing
- ⅓ cup vegan mayo or regular mayo
- ⅓ cup Greek yogurt or non-dairy yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon mustard
- 1 tablespoon sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Make the dressing by whisking together ⅓ cup vegan mayo, ⅓ cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 tablespoon sugar, 1 teaspoon salt, and ¼ teaspoon black pepper. Set aside.
- Cut the red cabbage in half, then in half again to have four pieces.Thinly slice the cabbage with a sharp knife, a mandoline slicer, or a food processor with a slicing disk attachment. You need about 5 cups (15 ounces) red cabbage.
- To a large mixing bowl, add red cabbage, 2 carrots (grated), 1 handful parsley (chopped)
- Toss until well combined and serve immediately or store in the fridge for up to 3 days.
Nutritional information is an estimate for 1 small serving of red cabbage slaw out of 8 servings.
STORAGE
Make ahead: we recommend mixing the dressing and the cabbage up to 3 hours before serving to avoid losing its crunch.
Refrigerator: store red cabbage slaw in the fridge for 2 - 3 days, ideally in an airtight container. The salad will lose some of its crunch as time passes.
Freezer: we don't recommend freezing this recipe.
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